Maui News: United Way Maui NCS Food Program

KAHULUI–The Maui United Way announced Wednesday they have provided emergency stop-gap funding in the amount of $150,000 to a myriad of organizations, according to a press release from the United Way.
The project has been led by Common Ground Collective (CGC), according to the United Way.

The United Way stated that “CGC is dedicated to feeding vulnerable fire-impacted families on Maui’s West Side and providing a boost to local farmers.”

Common Ground Collective’s Maui Fire Relief Feeding program is a collaborative effort involving multiple organizations, including Hungry Heroes Hawaii (HHH), Hua Momona Foundation (HMF), and the Westside Community Resource Hubs (NapIli Noho and Pohaku Park Hubs). Together, these organizations are dedicated to supporting the feeding needs of fire survivors who face challenges accessing meals in the aftermath of the devastating Maui fires.

The Maui Fire Relief Feeding program consists of two parts: Meal Provision for Non-Congregate Shelter (NCS) Program Participants: This part of the program serves 121 individuals with prepped and packaged meals who rely on the NCS program for dinner but lack transportation to access other meals.

The second part of the program consists of the “Community Feeding Initiative”. The initiative supports approximately 11,105 fire-impacted individuals monthly, supplying produce, non-perishable items, and other essentials to those in need, according to the United Way.

“The Maui Fire Relief Feeding program exemplifies the power of collaboration and community support in times of crisis. Through the collective efforts of CGC and its partners, essential food assistance is being provided to fire survivors, ensuring they receive the support they need during this challenging period.”</span> Maui United Way Board Chair, Shanda Vangas said.

“The need for food assistance in the wake of the Maui fires has been significant and enduring, especially with the reduction of feeding services by other players. The sudden scaling back of these services left a gap that our community has been desperately working to address. I am grateful to the Maui United Way Board of Directors for moving quickly to help fill the puka so families can continue to have access to nutritious, culturally appropriate meals grown by Maui farmers.” said Jennifer Karaca, founding executive director of the Common Ground Collective.

“For years, Common Ground Collective has been a steadfast partner of Maui United Way. Previous grants since the fires have helped CGC and its hui allowed them to serve over 230,000 hot meals, 15,000 food boxes and deliver hundreds of thousands of pounds of food items to west side hubs daily, including fresh produce and proteins from local growers and suppliers.” said Makana Rosete of the project, who is the community impact coordinator for the Maui United Way.

 

Pacific Business News: Maui chef shares journey from farm to TV

By Katie Helland – Reporter, Pacific Business News

Zach Laidlaw can put executive chef and television show contestant on his resume. Most recently, he was one of the contestants in the latest season of Gordon Ramsay’s TV show, “Next Level Chef,” which debuted on Jan. 28. He is also the executive chef and vice president of experiences at the Lahaina-based Hua Momona Farms.

The Aug. 8 Maui wildfires, which left 100 people dead and destroyed most of Lahaina town, impacted the farm, which closed 18 of its 60 sales accounts with restaurants, food trucks and private chefs, Laidlaw said.

After the fires, Hua Momona Farms pivoted to serving meals to displaced Lahainans and brought on Chef Jason Raffin, founder of the Chef Collective, a group of chefs that came together to feed vulnerable communities during the Covid-19 pandemic. The farm’s Hua Momona Foundation also partnered with another nonprofit, Hungry Heroes Hawaii, to help feed those displaced by the fires. With the help of volunteers, the farm prepares meals and HHH distributes them, Laidlaw said. To date, the partnership has served about 30,000 meals, he added.

Laidlaw spoke with Pacific Business News about trends in agriculture, the impacts of the wildfires and plans for the future.

What are you currently responsible for in this role? I take care of all of the private events we do on the farm. I oversee operations with greenhouse management, sales and work with Chef Raffin [to help feed those in Lahaina who are] displaced.

What trends are you seeing in agriculture right now? Being an organically managed farm takes a lot of labor, but honestly, that’s the way to go — and to control what you put into your food. That is the future right there. … I really do think that people are more health-conscious nowadays. You hear a lot about microgreens at farmer’s markets and a lot of health stores — and eating healthy. People are super health-conscious, and they want to look good and they want to feel good. It’s more about longevity, and it all starts with your diet.

You started your career in the kitchen but as an executive chef, you also handle more of the business side of the farm. How did you build that skill set? I’ve been cooking for about 18 years all around the world. I met the owner of the farm, Gary Grube, back in 2016 at a restaurant I was working [at] Chicago. He mentioned that he was starting a farm out in Maui. … I wanted to actually step out of the busy kitchens to start learning about how to grow my own food … and how to do things the proper way.

What strategies are you using to find and retain employees? It’s such a niche market on Maui, especially being on a farm and all. Honestly, you have to treat your employees with respect. You have to make sure they’re very well paid. … Everyone wants a sense of purpose. I think that’s what people want more than anything right now. So having them be a part of the big picture – that is what people are looking for.

How was the farm impacted by the wildfires on Maui? The day of the fires, I went up to the farm around 5:30 [a.m.], and we had extreme winds that day. It completely ripped off our roof on our 4,000-square-foot greenhouse. It literally ripped it right down the middle, folded it like a book. I basically walked into the farm [and it looked] like a tornado hit it. … We shut down sales for three months. The rest of the island was reaching out to us, but we were in such weird times. We were thinking about what to do next. What are the next steps? We knew that it was the right thing to do to start feeding all the Lahainans displaced. So, we brought on Chef Jason Raffin. He’s the founder of Chef Collective, and we partnered up with him, and we just started pumping out meals like crazy.

Is there anything else you want to share? I just want to bring awareness back to Maui. I feel like you don’t really hear about it on the news anymore. That’s why a big part of this TV show [is me] trying to bring awareness back to Maui: “Hey, we’re still here. We still need help. We still need funding. We need all the support we can.”

Grieving takes a long time. A lot of people grieve differently. And I know the world is crazy right now with tragedies all over, but please, please, please do not forget about Maui.

To volunteer or help fund the program to feed displaced residents of Lahaina, go to: helpsavemaui.org.

https://www.bizjournals.com/pacific/news/2024/02/08/executive-insight-chef-zach-laidlaw.html

Chef Zach Laidlaw

Executive chef and vice president of experiences, Hua Momona Farms

Address: 246 Keoawa St., Lahaina HI 96761

Phone: 808-862-6284

Website: huamomonafarms.com

Honolulu Civil Beat: Demand To Feed Maui Months After Wildfires

Chefs Anticipate Even More Demand To Feed Maui Months After Wildfires
Farm owners and feeding operations are preparing to be in it for the long haul.

Overlooking Kapalua in West Maui, four acres of crops surround Hua Momona Foundation’s nerve center: a 40-foot trailer, shipping container and small building that acts as a commercial kitchen.

The kitchen has produced thousands of meals for those who suffered in the wake of the Aug. 8 wildfires that upturned the lives of communities in Upcountry and throughout Lahaina, where 2,200 structures were destroyed and at least 99 people were killed.

But the farm and its eponymous foundation only sees its workload increasing over the coming months and years, as the wildfires served to highlight the island’s food security issue that has persisted for years across Maui and the rest of the state.

Chefs at Hua Momona Foundation prepare meals for those who need them across the fire-affected communities whose worlds were upturned during the Aug. 8 fires. (Thomas Heaton/Civil Beat/2023)
In the immediate aftermath of the fires, private chef and restaurateur Jason Raffin contacted the farm’s owner and CEO, Gary Grube, a tech industry executive and inventor who opened the doors to his facility, including a 40-foot kitchen trailer.

An ad-hoc team of reputable chefs mobilized to cook fresh meals to be delivered across affected communities as it had during the Covid-19 pandemic, using its own produce and from other local farms.

The farm kept running, producing food from its land and 4,000-square-foot greenhouse, which it started in 2019 to supply restaurants with microgreens across the island.

Chef Jason Raffin checks the produce at Hua Momomona Farm’s greenhouse, which grows microgreens for a large portion of Maui’s restaurants and hotels. (Thomas Heaton/Civil Beat/2023)
“We basically started pushing out food,” Raffin said. “We started at like 150 plates every other day, then it moved to 250. Then it went to 350, 450, 550, 750 — and that’s where we found a comfortable mark.”

The work has been essentially nonstop, cooking meals for thrice-weekly deliveries, with the help of Hungry Heroes Hawaii, which delivers directly to the doors of those who need food.

But the need will continue into the future, says Grube, who purchased the 25 acres of land in 2016.

“I keep telling people that we’re in this for the long haul,” Grube said, noting how he has not seen the demand start to trail off yet.

Pandemic Lessons
Steven Calkins, Hungry Heroes Hawaii founder and president, says he believes demand is actually on the up.

The nonprofit, which relies on donations, has so far purchased about $200,000 worth of food from farms across Maui since the week of the fires and distributed 128,000 pounds of food to the west side — about 8,000 pounds per week.

Calkins estimates that works out to about 350,000 meals since the Aug. 8 fires.

That is in addition to the thousands of prepared meals it has delivered from kitchens around the island, including Hua Momona, with the 2,700 individual volunteers who have worked with HHH.

“I know we could probably do double that if we had the funding for it,” Calkins said. “We are not taking care of all the need on the west side right now.”

‘Hawaii Grown’ Special Series
This ongoing series delves deep into what it would take for Hawaii to decrease its dependence on imported food and be better positioned to grow its own.

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Lessons learned during the pandemic helped position Calkins and other feeding operations to provide the level of service they have during the aftermath of the fires.

Hungry Heroes started as a group of people cooking for the unhoused in Lahaina during the pandemic and grew to cooking 450 meals per day. Between the pandemic’s end and the Aug. 8 fires, it cooked about 200,000 meals for the community, Calkins said.

Moving Forward
Chef Hui was another group of chefs and food industry workers that took lessons from the pandemic, taking buying from farmers and food producers to produce 10,000 meals each day.

The hui will be starting to transition on Nov. 10 away from its daily meal distributions to focus more on feeding students, the homeless population and doing specific holiday-focused feeding programs.

The transition period is intended to allow for the state or county to take over by contracting and funding the hui’s chefs to continue their work, co-founder Amanda Noguchi said.

Volunteers with Chef Hui distribute pots of noodles at a distribution hub, as part of their work to feed people affected by the Aug. 8 wildfires. (Courtesy: Chef Hui)
Through the work in the pandemic and in the aftermath of the fires, Noguchi says she believes the feeding programs and the community-based networks have shown the way for how Hawaii can deal with the immediate food-related effects of disaster.

“It’s more that we’re slowing down the system to allow people time to think about what the next chapter is for them as we get back to some sense of normalcy,” Noguchi said.

Meanwhile, at Hua Momomona, the foundation and farm is developing its land further to increase its food production and become a more sustainable farm, all so that it can continue its feeding programs at the same level.

That includes building back up its microgreens trade, which was just about destroyed during the Aug. 8 fires, as well as building out the farm’s events business.

Grube, the farm’s owner, says he feels like the need will remain high at least for a year.

“The level of food insecurity on Maui in total probably tripled as a result of the fires, he said. “That just doesn’t go away.”

“Hawaii Grown” is funded in part by grants from Ulupono Fund at the Hawaii Community Foundation and the Frost Family Foundation.

Civil Beat’s coverage of Maui County is supported in part by grants from the Nuestro Futuro Foundation.

Hawaii News Now: Local Harvest Gets Fresh Farm Produce to Maui’s Fire Victims

Local Harvest, founded by West Maui resident Steve Phillips, is one of the main suppliers of fresh local produce from Maui’s farms to nonprofits providing meals for fire victims on the island. On September 1, 2023, Hawaii News Now reporter Casey Lund visited Local Harvest’s warehouse in Kahului to find out more about how the company supports local farms to provide food sources for the people of Maui. Steve Phillips also mentioned another project he’s working on – trying to provide tiny homes for all those people from Lahaina who lost their housing in the fire. To find out more about Local Harvest, visit https://www.localharvesthawaii.com/. If you’d like to support Maui’s fire victims, Steve recommends donating to the Hawaii Community Foundation’s Maui Strong Fund https://www.hawaiicommunityfoundation….

Lahaina News: Holiday hope, kindness and food

LAHAINA — As we prepare to celebrate Christmas and move into the New Year, we are reminded of the grassroots community project Hungry Homeless Heroes Hawaii (HHHH) that began in Lahaina and is now island-wide.

While living on the West Side, co-founder Brad Kukral, in the midst of the pandemic, witnessed a homeless man get into trouble while trying to obtain food from a local grocery store.

“This incident was the impetus of the project,” he explained. “The man was hungry and just wanted to eat, and was begging for help. So, the next day, my friend Steven Calkins and I decided to cook and distribute meals. The operation increased literally overnight from 15 meals on the first night of our new program to 100 meals within a week. The operation grew overnight, literally!”

HHHH uses quality excess food to fill the stomachs and hearts of Maui’s hungry rather than the landfills. Kukral and Calkins set up a food redistribution organization that receives food from community members and farms with surplus, besides growing their own food at Napili Community Garden on the West Side and Anuhea Chapel in Pukalani.

Additionally, they have put together an all-volunteer team who garden, prepare nourishing meals and personally deliver them to the unsheltered on the West Side and throughout Maui.

Kukral continued, “The pandemic impacted the unsheltered community in its own unique way in terms of limited restroom facilities, the inability to comply with stay-at-home orders and difficulties obtaining food. Through a Facebook network on Maui, we were able to collect donations and supplies. As the program grew, so did the area of response. Volunteers and donations rolled in from a variety of area businesses, organizations and private citizens. During the pandemic, we delivered an estimated 2,900 meals to Lahaina, Paia, Kahului, Wailuku and Kihei over the course of 20 days.

Currently, the program can produce as many as 250 to 300 meals a day. However, a main ingredient that the homeless need is the feeling of not being abandoned. Kindness is as appreciated as food.

“HHHH works with compassion to bring hope to the hopeless,” Calkins said. “Giving comfort and joy, as well as food, to the unsheltered is extremely important to us. Loving kindness gives a much-needed impetus to have the courage to succeed and get back into the world, relearning job and life skills. Hope is the string that pulls faith and love. So, we try to serve hope and kindness along with the meal.”

HHHH often coordinates with Maui Rescue Mission (MRM), which offers showers and access to washers and dryers for clothes. MRM can often be found parked at Lahaina Baptist Church. The church has also been a major source of food and comfort for the unemployed, hungry and unsheltered in the West Side community.

Also, HHHH is grateful to Napili Community Garden for allowing them to grow produce for the project on a small plot of land, and to Napili Farmers Market for giving food donations for meals.

“Our future vision would be to take another step toward a permanent solution by galvanizing the community around this most dire issue facing the unsheltered,” Calkins explained. “Ideally, we would like to find a self-sustaining property where families could come on a work-trade basis. In the meantime, HHHH’s purpose is to feed the hungry with hope, one meal at a time. The staff have been mindful of sustainability and work to create an environment that recognizes, validates and enhances the dignity of everyone experiencing homelessness. We are aware that HHHH is a community effort to feed Maui and bring hope and joy throughout the holiday season and beyond. Mahalo to all those volunteers in the community who bring comfort, kindness, and food to those in need.”

 

University of Hawaii: Student bakers donate bread

Student bakers donate bread to help feed Maui community

In normal times, most of the food prepared by University of Hawaiʻi Maui College Culinary Arts students is sold in the cafeteria, in The Leis Family Class Act Restaurant or at events the college caters. These times, however, are anything but normal, leading the culinary students to use their kitchens to help feed their community instead.

baguettesstudents baking bread

Zacarias Chichioco and Charlene Ramos (back)

Intermediate baking student Amber Kalish helped the culinary program partner with a Maui non-profit Hungry Homeless Heroes Hawaiʻi, which was founded by her friend Brad Kukral. The culinary students used their skills to bake loaves of bread for Kukral to distribute, recently donating six bags of rye, all kinds of sourdough loaves, baguettes and more.

“We’re so humbled and grateful to be able to partner with Hungry Homeless Heroes,” said UH Maui College Culinary Arts Program Coordinator Pastry Chef Teresa Shurilla. “Bread baked with love and passion by our students going to our neighbors who need it most. We hope we can continue the relationship with the organization as long as they need us.”

About Hungry Homeless Heroes Hawaiʻi
The non-profit began during the pandemic lockdown when Kukral and his friend Steve Calkins started to cook some meals and pass them out to the homeless in their hometown, Lahaina. They are currently working out of Blue Moon Café in Kīhei alongside more than 70 volunteers, distributing 300 to 350 meals a day in Kahului, Wailuku, Kīhei, Lahaina and Pāʻia.

“We work with many local farms, too,” explained Kukral. “They donate hundreds of pounds of produce and some of the folks we feed work on the farms.”

The organization accepts donations of cooked food prepared in certified kitchens, fresh produce and non-perishable food items. For more information and how to help, go to Hungry Homeless Heroes Hawaiʻi’s Facebook page.

student bakers with bread
From left, Amber Kalish, Sage Gomes, Pomai Kina, Kui Hanks and Amberlin Lee

Maui News: Hungry Heroes Hawaii Making a difference, one meal at a time

Steve Calkins and Brad Kukral are the co-founders of Hungry Homeless Heroes Hawaii, a new nonprofit on Maui.

Just after the stay-at-home order began islandwide, the two were walking down Front Street in Lahaina.

“It was a ghost town,” said Calkins. Both felt there was a visible yet indiscernible need for those without shelter or food.

The following day, Kukral visited a supermarket. He witnessed a man running from the store with a shopping cart filled with his belongings. A store employee ran behind him, eventually catching up and grabbing the two bags of beef jerky the man had stolen from the store.

“It couldn’t have been more than $15,” said Kukral. The man with the cart then broke down, pleading and begging with the store worker, telling him he was hungry and hadn’t eaten in days.

“No one was really paying attention,” said Kukral.

He pulled into a parking spot nearby and continued to watch from a distance. A construction worker, who was also on the scene, stepped in and began yelling at the homeless man. He proceeded to take the man’s cart and empty it’s contents onto the street. People continued to walk by, no one doing anything. A few strangers muttered and audibly snickered passing by.

Kukral had seen enough. He proceeded into the store and bought the man a bento box. Giving it to him, he said, “I don’t really condone stealing. But I understand what you’re going through.”

He knew that he would have to do something about it. That night Calkins and Kukral began brainstorming.

“We decided we could cook some meals,” they said.

They posted the initiative to the Facebook group, Maui Helping Maui. The response was immediate. Donations began pouring in from the Maui community with offers of rice, pasta, beans — all kinds of food.

“If someone is going to donate something to us, we’re gonna use it,” said Kukral.

What humbly began as just a few meals, all prepared in Kukral’s one-room apartment, grew daily as it caught the attention of others who wanted to help. With the online network that Maui Helping Maui gave the growing team of volunteers, Kukral and Calkins connected with other community heroes like Aaron Fung, owner of Blue Moon Cafe in Kihei. Fung graciously donated his space and licensed kitchen, which gave a central location for Hungry Homeless Heroes to continue to prepare meals. His kitchen offered a perfect temporary solution. What started as a way to feed the hungry on the west side, grew rapidly with more drivers, more cooks and more helping heroes.

Declining to have their photo taken, Calkins’ said the real heroes are the people they feed every day. Right now, Hungry Homeless Heroes is serving between 350 and 450 people a night, according to Calkins.

Their clients are the most vulnerable. Based on the latest study released by the County of Maui, there are roughly 1,300 to 1,400 people living without shelter on the island. It would be safe to assume those numbers are actually considerably higher, and the vulnerable population has grown exponentially with the current economic climate.

Calkins and Kukral prove that individuals can really make a difference in the lives of many. Human kindness that can make the difference in someone’s life is sometimes served one meal at a time.

Hungry Homeless Heroes is accepting monetary gifts, food and man-hour donations.

Maui Now: Meals Delivered to Homeless On Maui

Hungry Homeless Heroes Hawai‘i: 2,900 Meals Delivered to Homeless on Maui

By Wendy Osher

A homegrown effort to get food into the hands of homeless individuals on Maui is gaining momentum, with an estimated 2,900 meals delivered to Pāʻia, Lahaina, Kahului, Wailuku and Kīhei over the course of 20 days.

Steven Calkins and his friend Brad Kukral made 15 meals on the first night of their operation out of food from home, and drove around Lahaina looking for unsheltered homeless who were hungry. As the program grew, the two used donations to buy supplies and food from Costco.

Today, the Hungry Homeless Heroes Hawaiʻi program is pumping out 250 to 300 meals a day, is operating out of a commercial kitchen in Kīhei, and is utilizing the help of about 30 volunteers to cook, garden and deliver meals directly into the hands of those in need.

The impetus of the project was when Kukral witnessed a homeless man get in trouble while trying to get food at an area grocery store. “He was hungry and just wanted to eat, and was begging for help,” said Calkins of his friend’s encounter. “So the next day we decided to cook meals and went around Lahiana … and the operation literally increased overnight.”

“We always knew there was a big homeless community,” said Calkins, noting that the pandemic has impacted the unsheltered community in its own unique way in terms of limited restroom facilities, the inability to comply with stay-at-home orders, and difficulties in obtaining food.

Through a Facebook network on Maui, the two friends were able to collect donations and supplies, and within a week they were cooking about 100 meals a day for the Lahaina community.

As the program grew, so too did the area of response with about 50 meals each now going to Kīhei and Pāʻia; 100 meals being distributed in the Wailuku/Kahului area; and the remaining meals going to Lahaina.

Over the past three weeks, donations have also rolled in from a variety of area business including 185 bento box meals on Friday from the Grand Wailea and 120 chili and rice plates from an anonymous island restaurant on Saturday.

Recent kitchen cooked meals also featured cheese and veggie frittatas with Portuguese chorizo fried rice, salad, bread and a cookie. Earlier in the week, another island business donated “Bolognese Sauce all pepped/cooked and ready to serve.” That meal was paired with elbow noodles, a green salad, bread and a banana bread muffin.

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On Monday the friends and volunteers began prepping meals using a commercial kitchen donated for use by Blue Moon Cafe in Kīhei.

According to Calkins, a number of community organizations also reached out and worked with the newly formed group to provide information on clusters where deliveries would help . This networking includes groups like Maui Rapid Response, Maui Mission Control and Chili on Wheels that provide food, water, first aid and hygiene supplies during the day.

Calkins said the Hungry Homeless Heroes Hawaiʻi program aims to get all food out of the cafe by 3:30 to 4 p.m. so volunteers can deliver during daylight before sunset, and help fulfill needs for the homeless as the day winds down.

In addition to work in the kitchen, Calkins has also been getting help form the Nāpili Community Garden, where a small pot of land is being used to grow produce for the project. “We’re hoping that in a couple of months we can become more self-sustained through our own work,” said Calkins.

The operation has been mindful of sustainability in the process and has been using compostable containers with chopsticks instead of plastic utensils. “The biggest hurdle is trying to get them fresh water without using plastic water bottles,” said Calkins. “We’ve only been giving plastic water bottles to those that really, really need it, and trying to get aluminum or tin bottles donated so we can just drive around with a five gallon jug and refill as needed.”

While the first few nights was paid for out of pocket, Calkins said, “We were amazed at how fast it caught traction in the community.” Now, he said, the main out-of-pocket expense is on gas. “Other than that, ever since we moved into the cafe, we’re getting produce, onions, potatoes… We can’t take credit for it. It’s definitely a community effort. We’re the first ones to admit that. Everyone has been chipping,” said Calkins.

The name Hungry Homeless Heroes Hawaiʻi is the official name of the program. “We are not referring to us. We want to make it clear,” said Calkins. “The heroes at the end of this story are the homeless who will help each other rehabilitate and get back into a working environment. That is our main objective. This is just phase one,” said Calkins who hopes to eventually start integrating those receiving meals into the solution.

In an ideal world, Calkins said, the program would operate like a soup kitchen, run by the homeless community in which meals would be offered to those in need; while the kitchen environment would provide a starting point for individuals who need references to get back into the working world.

“They beg me to help out in this process. They want to go back to work and feel that self-worth that they belong to something and are doing something good,” said Calkins. “We really perceive them as the super hero.”

For more information visit Hungry Homeless Heroes Hawaii on Facebook.